I swapped the canned tomatoes out in favor of my fresh tomatoes, and employed an immersion blender which results in a frothy, creamy, thick, bright orange -- and SUPER DELICIOUS -- sauce.
yield: sauce for 1 lb of pasta
2 lbs fresh tomatoes, diced
5 tbs salted butter, cold
1 onion, diced
2 tsp sea salt (more as needed)
- Combine tomatoes and their juices, butter, salt, and onion in a large saucepan.
- Bring to a simmer over medium heat.
- Cook, uncovered, for 45 minutes; stir occasionally.
- Puree with an immersion blender until smooth.